Paul Cluver Sauvignon Blanc

Summer and white wines are synonymous with good times. With the onset of long lazy days and breathtaking sunsets, the new release Paul Cluver Sauvignon Blanc 2018 is guaranteed to make the warmer weather so much cooler.

Winemaker, Anne van Heerden, under the guidance of Cellar Master, Andries Burger, both believe that elegance, balance and terroir are key to making the perfect Sauvignon Blanc. The vintage conditions and quality of the grapes determine how the wine will be made in the cellar – no hard and fast rules; let the wine speak for itself. The result is a Sauvignon Blanc which is spectacularly clear and bright with a hint of green. The flavours on the nose are refreshingly clean, alluding to aromas of passion fruit, grapefruit, gooseberry and blackcurrant. Not stopping there these flavours continue to the palate, delivering a superb creamy texture, which is due to the extended lees contact and inclusion of some Semillon.

The perfect Summer aperitif which partners effortlessly with food. According to Anne, the Sauvignon Blanc enhances the flavours of a fresh seasonal Summer salad as well as lighter meat dishes, and pairs beautifully with richer seafood dishes and even cheeses platters.

Alternatively, if you’re a bit of a MasterChef in the kitchen why not whip up this delectable tomato with Wasabi Mascarpone and Pine Nut salad created by legendary chef duo Craig Cormack and Beau du Toit, who are the brains behind SALT at Paul Cluver. The flavours of the dish are a culinary match made in heaven when served with the Sauvignon Blanc.

Ingredients:

250g Mascarpone
1 tbsp Wasabi Paste
10g Chives, finely chopped
10g Tarragon, finely chopped
1 Spring Onion, finely sliced (20g)
2 Banana Shallots, thinly sliced width ways (100g)
2 tbsp Vinegar
1 tbsp Olive Oil
1kg Mixed tomatoes, cut into a mixture of slices and wedges, 1cm thick
20g Pine Nuts, toasted
5g Mixed basil leaves (plain, purple and micro-basil) or just plain basil, to garnish
Coarse sea salt and black pepper

Method:

Combine the mascarpone, wasabi, chives, tarragon and spring onion in a bowl with 1/2 a teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to use.

Next place the shallots in a separate bowl with the vinegar, oil and 1/2 teaspoon of salt. Mix well and keep in the fridge until ready to use.

To serve, divide the mascarpone between the plates and spread it out to form a thin layer. Place the tomatoes on top, followed by the pickled shallots. Sprinkle with the pine nuts, then scatter over the basil leaves, tearing the larger ones as you go. Season with 1/3 teaspoon of salt and a good grind of black pepper, and serve.

The tomatoes in this dish are the hero, so include as many different varieties as you can find: red, green and yellow; baby plum, cherry and vine. They also look great if they are not cut in uniform fashion: smaller tomatoes should be halved, while the larger ones should be cut into wedges or sliced.

You can prepare all the elements for this in advance; the wasabi and herb-filled mascarpone, the pickled shallots, the chopped tomatoes, the toasted nuts. Just keep them separate and put the dish together just before serving.

The Paul Cluver Sauvignon Blanc 2018 is available directly from the Tasting Room at R110 per bottle, or select outlets nationwide.

For more information visit www.cluver.com.